1. Place chocolate in medium bowl.
  2. Bring cream, ginger, and Wasabi to boil in small pot.
  3. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes.
  4. Whisk cream and chocolate until smooth.
  5. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture.
  6. Let cool to lukewarm. Stir in butter.
  7. Cover and let stand at room temperature overnight to set.

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